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- 4 salmon fillets - 2 tablespoons teriyaki sauce - 1 tablespoon soy sauce - 1 tablespoon honey - 1 tablespoon sesame oil - 1 bell pepper, sliced (any color) - 2 cups broccoli florets - 1 cup snap peas - 1 carrot, thinly sliced - 2 tablespoons sesame seeds (for garnish) - Salt and pepper to taste - Fresh cilantro - Green onions You can swap salmon for chicken or tofu. Both work well with the sauce. If you don't have teriyaki sauce, mix soy sauce with brown sugar. For veggies, use zucchini or asparagus if you like. Don’t have sesame oil? Olive oil is a good choice. Just remember, each swap will slightly change the taste. Adjust to your liking! Start by preheating your oven to 400°F (200°C). This temperature helps cook the salmon and veggies evenly. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps the food from sticking. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil. Mix them well until smooth. This sauce adds a sweet and savory flavor to the dish. Set the bowl aside for now. Place the salmon fillets in the center of your baking sheet. Season them with salt and pepper to taste. Next, arrange the sliced bell peppers, broccoli florets, snap peas, and sliced carrots around the salmon. Make sure to spread the veggies out. Drizzle the teriyaki sauce mixture over the salmon and veggies. Toss the vegetables gently to coat them in the sauce. Bake everything in the oven for about 15-20 minutes. The salmon should flake easily with a fork when done. The veggies will be tender and bright. Once finished, sprinkle sesame seeds and chopped cilantro or green onions on top for a fresh look. To get perfect salmon, start with fresh fillets. Look for bright, shiny skin. It should look moist, not dry. Season the salmon with salt and pepper before cooking. This adds flavor and helps enhance its natural taste. When you bake the salmon, keep an eye on the time. It usually takes 15 to 20 minutes at 400°F. The salmon is done when it flakes easily with a fork. This means it is moist and tender, just how you want it. Choose colorful veggies for a beautiful dish. I like to use bell peppers, broccoli, snap peas, and carrots. Cut the veggies into even pieces for uniform cooking. Slice bell peppers into strips and carrots into thin rounds. Broccoli florets should be bite-sized. This helps them cook at the same rate as the salmon. Toss the veggies with the teriyaki sauce for extra flavor. This also helps them get that nice, glossy look. To cook everything evenly, spread the salmon and veggies out on the baking sheet. Make sure they are not crowded. If they are too close, they will steam instead of roast. Roasting gives a nice, caramelized edge. Rotate the baking sheet halfway through cooking. This ensures even heat and perfect results. If you notice some veggies cooking faster, you can remove them early. Just keep an eye on them to maintain that perfect texture. {{image_2}} You can easily switch the salmon for other proteins. Chicken breasts or thighs work well. They absorb the sauce nicely. Tofu is a great choice for a plant-based meal. It becomes flavorful when marinated. Shrimp is another quick option. Just adjust the cooking time to avoid overcooking. Feel free to mix in other veggies. Asparagus adds a nice crunch. Zucchini slices cook quickly and taste great. Cauliflower florets are a fun option too. You can even toss in baby corn or mushrooms for extra texture. Use whatever veggies you have on hand. This dish is flexible and fun to build upon. You can change the flavor profile easily. Try adding ginger for a spicy kick. A splash of lime juice brightens the dish. Swap teriyaki sauce for hoisin sauce for a twist. You could also add chili paste for heat. Experiment with different spices like garlic powder or onion powder for depth. This way, you'll always enjoy something new! After you enjoy your meal, let the leftovers cool. Place them in an airtight container. You can keep them in the fridge for up to three days. If you plan to eat them later, store them separately. This helps keep the salmon and veggies fresh. To reheat, preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave. Use a microwave-safe dish and cover it. Heat in short bursts until warm. If you want to save the dish for later, freezing is a good option. Wrap the salmon and veggies tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to eat, move them to the fridge to thaw overnight. Reheat as mentioned above. This keeps the flavors strong and delicious. You should bake salmon and vegetables for about 15 to 20 minutes. The salmon is ready when it flakes easily with a fork. The veggies should be tender yet still bright and crisp. Keep an eye on them, as oven times can vary. Yes, you can use frozen salmon! Just make sure to thaw it first. Place the frozen fillets in the fridge overnight or run them under cold water for about an hour. This helps the salmon cook evenly and taste great. Many sides go well with Teriyaki Salmon and veggies. Some tasty options include: - Steamed rice or jasmine rice - Quinoa for a healthy grain - A fresh green salad with a light dressing - Noodles tossed in sesame oil These sides complement the flavors and add variety to your meal. In this post, I shared a simple way to make sheet-pan teriyaki salmon and veggies. You learned about the key ingredients, step-by-step instructions, and helpful tips. I also covered variations and storage tips to keep your meal fresh. Remember, cooking should be fun and easy. Don’t hesitate to try new ingredients or flavors. Enjoy your cooking journey with this delicious dish!

Sheet-Pan Teriyaki Salmon & Veggies

Savor the taste of a delicious and easy dinner with this Flavorful Sheet-Pan Teriyaki Salmon & Veggies recipe! In just 25 minutes, enjoy perfectly baked salmon paired with vibrant veggies, all coated in a mouthwatering teriyaki sauce. Whether you're meal-prepping or looking for a quick weeknight dinner, this dish is packed with flavor and nutrition. Click through to explore this delightful recipe and elevate your dinner game!
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Ingredients
  

4 salmon fillets

2 tablespoons teriyaki sauce

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon sesame oil

1 bell pepper, sliced (any color)

2 cups broccoli florets

1 cup snap peas

1 carrot, thinly sliced

2 tablespoons sesame seeds (for garnish)

Salt and pepper to taste

Fresh cilantro or green onions (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil. Set aside.

      Place the salmon fillets in the center of the baking sheet. Season with salt and pepper to taste.

        Arrange the sliced bell peppers, broccoli florets, snap peas, and sliced carrots around the salmon on the baking sheet.

          Drizzle the teriyaki mixture over the salmon and veggies. Toss the vegetables gently to coat them evenly with the sauce.

            Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender but still vibrant.

              Once done, remove from the oven and sprinkle with sesame seeds and chopped cilantro or green onions for a fresh touch.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the baking sheet for a rustic feel, or plate the salmon and veggies separately. Drizzle any remaining sauce over the top for added flavor.